Kac kac (pronounced ka’ka’) is a Somali Doughnuts like biscuit, that is prepared in every Somali household during the fasting month of Ramadan, Eid festivals and wedding ceremonies. These festivals were never the same without kac kac.
Kac kac is easy to carry and remains fresh for a long time in an airtight container. Its ability to stay fresh made kac kac a practical food for Somali nomads (reer guraa) and travellers to take on their long road trips, which would sometimes take months.
Kac kac is also a wonderful snack for children’s school lunch, or as an afternoon snack when they come home.
1. Sift the flour and baking powder in a mixing bowl.
2. Add sugar and cardamom powder.
3. Pour hot melted subag onto the flour mixture. Mix well until you get a breadcrumb consistency.
4. Add the warm milk and start kneading until the dough is smooth and stops sticking to your fingers. If the mixture is too sticky, add a little flour at a time.
5. Roll out the dough into a circular shape to a thickness of about half an inch. Cut into diamond shapes.
6. Heat the oil on medium heat.
7. Deep fry the kac kac until brown on both sides. Remove from fryer when done with a sieve spoon.